In a large nonstick skillet, heat the oil over medium-high heat. Add the pork chops and cook 6 to 8 minutes per side until they are just barely pink in the center. Transfer the chops to a plate and cover with foil.

Reduce the heat to medium low. Add the onions and brown sugar to the skillet and cook, stirring constantly, 5 minutes until the onions are golden brown. Reduce the heat if the onions begin to burn.

Add the pears and rosemary and cook 2 minutes until the pears are just tender. Add the apple juice and vinegar, then simmer 2 to 3 minutes until the mixture is reduced and slightly thickened.

Stir in the mustard. Return the pork chops to the pan and turn to coat with the sauce. Serve the chops with the pear and onion sauce spooned over the top. Makes 4 servings.